Leeks vinaigrette recipe image

Print Leeks vinaigrette

Pale, silky leeks in a sharp dressing of mustard and vinegar. This makes an easy vegetarian supper, or a starter or side at a dinner party. It's also good with a handful of toasted breadcrumbs on top. It can be eaten warm or at room temperature and goes well with thin slices of ham and with cold chicken.

Ingredients

  • 8 medium leeks, trimmed
  • 1 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 4-5 tbsp olive oil
  • 1 hard-boiled egg, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • Salt & pepper

Method

  1. Boil or steam the leeks until just tender. While they are cooking make the vinaigrette: whisk the vinegar with the mustard, salt and pepper. Gradually whisk in the olive oil a tablespoon at a time. Taste and adjust the seasoning.
  2. Drain the leeks thoroughly, slice in half lengthways, then, while still hot, place in a shallow dish and spoon over the vinaigrette. Leave to cool, then scatter with the chopped egg and parsley.
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